Wednesday, April 22, 2009

Turkish dumplings or Manti

Speaking about dumplings in every cuisine you can find different shapes and different names but the main idea is the same - flour/egg/milk pastry is filled with meat, or cheese or vegetables. This time I was a lazy bone and bought ready made manti, Turkish dumplings and made my sauce. A simple one which is great with simple pasta too.

What you need:

500gr of manti or ravioli or simple pasta

200gr of mushrooms

50 gr of permesan cheese

salt and pepper

dried or fresh dill, thyme or parsley, finely chopped

a pinch of nutmeg

1 tbsp of flour

200ml of milk or cream

olive oil or butter

What we have to do:

1. Chop mushrooms and fry in some olive oil or butter. Season with salt and pepper, add nutmeg. Add flour and stir, put herbs, then pour cream and mix carefully. Add half of grated permesan. Let it simmer for 2-3 min.

2. Put manti into a boiling salted water and boil for 2-3 min or until it rises into the top of the pot. If they are filled with meat, cook longer.

3. Drain manti and pour into the sauce with mushrooms. Stir carefully and serve garnished with grated permesan.